A sweet harmony of roasted garlic, cherry tomatoes, soft buffalo mozzarella, fresh basil, on grilled sourdough and finished with a sweet red wine glaze and a pinch of salt!
It is an absolutely jaw dropping treat and a huge favorite any time I serve it.
Look at this masterpiece.
A little history on the this delightful antipasto.
Bruschetta originated in Italy during 15th century. However, the dish can be traced back to ancient Rome when olive growers would bring their olives to a local olive press and taste a sample of their freshly pressed oil using a slice of bread. What a heavenly treat that had to be! You can buy a roasted garlic paste, roast your own, or just rub the bread with a fresh clove. Roasting is quite easy, cut the top off a bulb, peel off the outer layer. Drizzle heavily with olive oil, and a sprinkle of salt. Roast for 40 minutes on 400º You can spread the garlic right on the toasted bread. SO GOOD! We will be using pinot noir for the glaze but only a cup, so go ahead and enjoy a glass or 2 with the bruschetta!
Ok, let us get started.
Bruschetta with a Sweet Red Wine Glaze
Ingredients
- 4 sourdough slices, cut from a loaf of sourdough bread
- 2 tbsp. garlic paste, roasted, or fresh cloves to rub on the bread
- 20 or more cherry tomatoes, sliced
- 1 ball a good soft mozzarella cheese, pulled apart into bite size pieces
- 8 fresh basil leaves, chiffonade
- 1 cup red wine, pinot noir
- 1/2 cup brown sugar
- olive oil
- salt
Instructions
- In a small saucepan on medium heat, add the wine and sugar. Stir well and cook for 10-15 minutes. You may need to cook a bit longer. We want a glaze consistency. Keep an eye on it and stir often. Keep warm as it will get thick quick.
- While the glaze is going, heat a griddle or cast iron on med high. Pour a heavy drizzle on one side of the bread, toast until golden and if the edges get a bit charred that is perfectly fine and delicious. Flip and repeat with the oil.
- To assemble:Spread on the garlic/rub with the garlic. Layer with tomato slices, pieces of cheese, basil, some salt, and finish with a drizzle of oil and the wine glaze. Repeat with the other slices.
- ENJOY!
